Puff Pastry Holly Leaves

1 pkg. (17.3 oz.) frozen puff pastry, thawed
1 egg
1 T. water
4 oz. cream cheese, softened
1 c. crumbled Feta cheese
½ c. fresh minced parsley
½ c. prepared pesto
24 pimiento pieces

Unfold pastry sheets onto a lightly floured surface. From each sheets, cut out 12 leaves with floured 3 ½ inch leaf -shape cookie cutter. Place on an ungreased baking sheet. With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry. Bake at 400 degrees for 12-14 mins. or until it is golden brown. Put on wire racks to cool. In a large bowl, combine the cheeses, parsley and pesto. Split pastry leaves in half. Spread 1 T. of cheese mixture over bottom halves; replace tops. Add a pimiento piece on each for a holly berry. Refrigerate leftovers. Makes 2 dozen.

Carol Eggers
Front Royal